Monday, November 16, 2009

Cinnamon Pull-Apart Bread (AKA: Monkey Bread)

3 cans (7.5 oz. each) refrigerated buttermilk biscuits
3/4 cup granulated sugar
1 Tbsp. ground cinnamon
1/2 cup (1 stick) butter or margarine, melted
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup powdered sugar
1 to 2 Tbsp. milk

Preheat oven to *350. Cut each biscuit into quarters with scissors. Mix sugar and cinnamon in medium bowl. Roll dough quarters in cinnamon sugar. PLACE 1/2 the biscuit pieces in greased 12-cup fluted tube pan; drizzle with 1/4 cup of the melted butter. Top with remaining biscuit quarters and melted butter. Sprinkle with remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan. BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.

*There are a ton of monkey bread recipes out there, but this one is my FAVORITE! This stuff is so addicting~it's perfect for Saturday morning breakfast at home!

Recipe from Kraft Foods

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